Mushroom-Sauced Pot Roast

Pot roast with vegetables is a good meal if you're a beginner cook, and it's even easier when you use your slow cooker.


Mushroom-Sauced Pot Roast


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Prep Time: 20 mins
Total Time: 5 hrs 20 mins
Servings: 5 or 6 servings
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Ingredients
 
savings in
 
  • 1  1-1/2-pound  boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roastOn Sale
  • 4  medium  potatoes (about 1-1/2 pounds), quarteredOn Sale
  • 1  16-ounce package  frozen tiny whole carrotsOn Sale
  • 1  4-ounce can (drained weight)  mushroom stems and pieces, drainedOn Sale
  • 1/2  teaspoon  dried tarragon or basil, crushedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1  10-3/4-ounce can  condensed golden mushroom soupOn Sale

Directions
1.
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
2.
In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
3.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.

Nutrition information
Calories 338, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 62 mg, Sodium 817 mg, Carbohydrate 31 g, Total Sugar 1 g, Fiber 5 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos

Recommended Recipe:
Slow Cooker Beef and Mushroom Stew
Slow Cooker Beef and Mushroom Stew

It takes just 20 minutes to put this dish together - then you can enjoy your day, as the slow cooker does the work for you. You'll come home to a tender and savory beef and mushroom stew.

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